CUVEE 30A LLC
12805 HWY 98 E STE D101, Inlet Beach FL 32413 · 850-650-8900
Last inspected Apr 27, 2026 · 6 visits since December 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- warmer- mashed potato 124F (5:25-5:41) reheated 169F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Shon White- Serve Safe- 4-19-21 expired 4-19-26.
Handwash sink used for purposes other than handwashing. Observed multiple pieces of silver ware stored in sink on cook line. Chef removed utensils/silverware from sink.
No paper towels or mechanical hand drying device provided at handwash sink by ice machine. Chef stocked paper towels at sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched a bun, onions, pickles and cooked burger with bare hands and plated items to be served. Chef discarded items immediatly and had employee wash hands and put gloves on.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- warmer- mashed potato 124F (5:25-5:41) reheated 169F.
Accumulation of soil build up in the interior of the ice machine/bin around ice chute. Chef cleaned around ice chute of ice machine and sanitized area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Cambro with liquid stored in hand wash sink on cook line next to make bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided establishment with written form to hold make bar items on time.
Small amount of building up around top of interior ice chute of ice machine.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine tube soiled at chute. Manager removed tube and replaced with a new one.
Ceiling tile missing/moved above walk in cooler.
Clean linens stored on floor in walk in freezer.
Cloth used as a food-contact surface under butter roller.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in flour and corn meal.
Stored food not covered. Crab legs stored in walk in cooler and Freezer not covered.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Stored food not covered. King crab stored in walk in cooler un covered. Chef had employee cover crab with parchment paper.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Handwash sink used for purposes other than hand washing. Sink at kitchen entry used as a dump sink with evidence of ice in sink. Plastic dish container stored in sink on cook line.
Ceiling tile missing over walk in cooler door near dry storage.
Clean linens stored on floor.bag of linens stored on floor in walk in freezer.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed multiple wet cloths in use and stored at expo station.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Dry soiled cloth stored on cutting board on cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.